One of our Executive Chef’s favorite ways to cook halibut is a seemingly simple method – he poaches it in beurre blanc. It’s delicious and helps to prevent the fish from drying out but patience and a watchful eye are crucial.

Chef Geoffroy Deconinck was recently on TV here in Maine to demonstrate the dish. The studio for the show Good Day Maine is in Portland, and the show airs live in the morning, so he was up bright and early to collect his ingredients and make the trip to the studio. Live TV goes by extremely quickly but he had a good time and everyone who tasted the dish raved about it.

If you’d like to try it, join us for Christmas or New Year’s Eve at Natalie’s, it’s one of the dishes available as our fish course. You can also watch the clip and get a sense of the preparation of the dish.

Chef Deconinck also shared a tip with the viewers: the delicate balance of textures and flavors is essential to a successful dish. His love of cooking, and his care for ingredients, shows clearly in this interview.

We hope that you will join us at Natalie’s and enjoy the results of the hard work in our kitchen, our passion for fine food, quality ingredients and excellent service.